Recipes for making pickled chanterelles for the winter at home. Chanterelle mushrooms marinated for the winter With wine vinegar

If you like pickled mushrooms, be sure to stay here for a while. Chanterelles are those mushrooms that are hard to pass by. Now imagine how delicious it will be if you still can’t pass by.

We supplemented the mushrooms with various additives to make each recipe different from the others. At least read the recipes we have prepared. Rest assured, something will sink into your soul. And for good reason!

General cooking principles

When pickling mushrooms, you should always remember that this product is, after all, dangerous. That is why there are rarely cases when mushrooms are pickled raw. Most often, heat treatment of the product is necessary.

So, first you need to peel the mushrooms. Then soak them in stagnant water, rinse them in running water and finally boil them. Sometimes one boil is enough, and sometimes the mushrooms are boiled several times.

As a result, they are rolled into jars with the addition of a marinade, which contains many additives. These are spices, herbs and herbs that make the snack more delicious.

Classic recipe for pickled chanterelles for the winter

Cooking time

calorie content per 100 grams

How to cook:

Tip: you can supplement allspice with regular black peas or even replace one with the other.

Red mushrooms with garlic and vegetable oil

Another recipe that, albeit a little, is similar to the classic. Do you agree that pickled mushrooms are often added with butter? Well, garlic is just an additive.

How long is it - 1 hour.

What is the calorie content - 37 calories.

How to cook:

1. Prepare the mushrooms as much as possible, removing sand and leaves;
2. Place in a bowl and add water so that the chanterelles are covered and there is still two centimeters free - this is about two liters;
3. Bring to a boil and cook for another twenty minutes, remembering to remove foam from the surface;
4. You need to watch the mushrooms, since as soon as they sink to the bottom, they must be removed with a slotted spoon and washed with running and preferably cold water;
5. Measure the amount of broth that remains and add water so that you get two liters;
6. Add salt and sugar, cloves, black pepper;
7. Peel the onion, rinse the root vegetable and cut into half rings or rings;
8. Peel the garlic and cut into slices of equal thickness;
9. Place both onion and garlic in the marinade;
10. Add oil and vinegar there as well;
11. Cook the resulting mass for three minutes;
12. Place the mushrooms in the marinade and cook them in it for another ten minutes;
13. By this time, the jars should already be sterilized along with the lids;
14. Use a slotted spoon to transfer the mushrooms into jars, pour in the marinade and roll up.

Tip: if you think that the heat of garlic and black pepper is not enough for you, we recommend adding a whole pod of chili or some other hot pepper.

Marinating chanterelles without vinegar with citric acid

Don't worry, the marinating will be successful, since we will use citric acid as a preservative ingredient. It's just as good, try it.

How much time - 50 minutes.

What is the calorie content - 35 calories.

How to cook:

1. Mushrooms must first be cleaned of leaves and debris that may have been brought from the forest;
2. Next, put the mushrooms in a saucepan, fill them with water and place on the fire;
3. As soon as the water boils, cook the chanterelles for twenty minutes in salted water;
4. When time has passed, rinse the mushrooms with running water, but under a small stream, since a large and strong stream can easily destroy the delicate structure of the chanterelles;
5. Pour about 700 ml of water into another saucepan, add salt and sugar;
6. Put it on the fire again and bring it to a boil;
7. Then add mushrooms, peas, bay leaves and clove buds to the water;
8. Bring to a boil again, cook for ten minutes and then add citric acid;
9. The jars must first be sterilized or this can be done while the mushrooms and marinade are being prepared;
10. Place chanterelles in prepared jars, pour marinade over them and screw on the lids;
11. Turn the lids down and wrap them in blankets until they cool completely.

Tip: If you replace white sugar with brown sugar, the taste will be a little more unusual.

Mushrooms with onions and carrots

This snack can no longer be called simple, because it is more than complete. Among the chanterelle caps will be pieces of onion and crispy carrots. Do you like this?

How long is it - 1 hour and 35 minutes.

What is the calorie content - 34 calories.

How to cook:

1. To begin with, manually clean the chanterelles from all dirt as much as possible;
2. After this, carefully pour into a bowl and add water;
3. Leave for twenty, or better yet, thirty minutes to soak off all the sand and dirt that cannot be removed with your hands;
4. After this, drain the chanterelles in a colander and rinse them with a thin stream of cold water;
5. Place in a saucepan, add water and cook for twenty minutes from the moment the water boils;
6. During this time, peel and rinse the onion, chop it randomly - rings, straws, cubes, half rings, quarters, feathers, and so on;
7. Do the same with carrots, cutting them arbitrarily;
8. Take 1.5 liters of water into a saucepan and add both root vegetables, add salt, mustard, bay leaves, black peas, sugar, cloves, dill, allspice, cardamom;
9. Cook all this over medium heat for seven minutes, then add the mushrooms and cook for another quarter of an hour;
10. When the mushrooms are almost ready, pour in the vinegar (about two minutes before the end) and let it simmer in the marinade for the remaining few minutes;
11. Use a slotted spoon to scoop the mushrooms into jars or put everything in one, pour over the marinade and roll up;
12. Place in a warm place, making sure to turn it over, until it cools completely.

Tip: in addition to these root vegetables, you can also add pieces of pepper and even cucumbers.

A quick recipe for pickled mushrooms

Do you like to do things quickly, especially when it comes to cooking? Then this recipe is definitely yours. Save it, write it down, and you will have delicious happiness!

How long is it - 40 minutes.

What is the calorie content - 15 calories.

How to cook:

1. Of course, first sort out the mushrooms, peel and rinse them;
2. Next, chop if they are large;
3. Peel the onion and rinse it, chop it finely;
4. Wash the marjoram, oregano and parsley (all herbs must be fresh) and place in a jar or several. It depends on how large the volume of your cans is;
5. Pour water into a saucepan, add black pepper, onion, cloves, salt, bay leaves, vinegar and mushrooms;
6. Mix everything and put on fire, let it boil;
7. From this point on, cook for a quarter of an hour over low heat;
8. After this, remove from heat and pour into pre-sterilized containers.

Tip: instead of wine vinegar, you can use any other to taste or desire.

To make the mushrooms as tasty as possible, we recommend keeping them in jars for at least three weeks. By this time, they will have been sufficiently saturated with the marinade and can be served. But it’s better, of course, to wait until winter.

If you manage to buy small chanterelles, imagine how tasty they will look in jars. All small, miniature - a pleasure. And it’s much more convenient to eat when the whole mushroom can be put into your mouth at once.

Marinate the chanterelles according to the recipe that you liked best. Don't worry, there is no one that tastes better. All mushrooms are equally incredible, so go ahead and try them!

Well, the season of “hunting” for mushrooms has arrived. Chanterelles are one of the first to appear in our forests and delight everyone with their bright red color. One of the easiest ways to prepare them at home is pickling.

I will tell you in detail how to prepare pickled chanterelles for the winter in my recipe with step-by-step photos taken during the pickling process.

First, you should determine the proportions of the products for the marinade. For every 700 ml of water you will need:

• table salt – 1 tablespoon (without a slide);
• granulated sugar – 1 heaped tablespoon;
• vinegar essence (70%) – 1 teaspoon;
• black peppercorns – 10 peas;
• bay leaf – 1 piece.

I had 1.5 kilograms of mushrooms. When weighing, it was taken into account that the mushrooms were removed from forest debris, but not washed. For this amount of mushrooms, it is necessary to increase the marinade rate by 3 times.

How to pickle chanterelles for the winter

So, let's start preparing a preparation from our beautiful and tasty mushrooms. My mushrooms are all very small and do not need slicing. If you have large chanterelles, then for this preparation you will need to cut them.

First, wash the mushrooms, free of dirt and debris, under cool running water. Throw them into a sieve and let the water drain thoroughly.

The next step is to boil the mushrooms. To do this, pour water into a large saucepan and add salt to it at the following rate: 1 tablespoon (level) of salt per 1 liter of water. For 1.5 kilograms of mushrooms you will need 2.5 liters of water and 2.5 tablespoons of salt, respectively. Let's wait until our salt solution boils and drop the chanterelles into it. Cook the mushrooms for 10 minutes after boiling.

Please note that a lot of foam may form when boiling. To normalize the situation, reduce the heat a little. After the specified time, it is necessary to drain the contents into a colander and allow the liquid to drain.

Let's prepare the marinade. Add bay leaf, salt, sugar and peppercorns to the water.

Let's wait until it boils and put our chanterelles in it. Cook the mushrooms for another 10 minutes. At the end, add acetic acid and boil for 3 minutes.

That's it, now, just put the workpiece into clean, seasoned jars and screw on the lids.

As you can see, pickling chanterelles at home is not at all difficult. This preparation can be made very simply and quickly. In winter, pickled chanterelles will delight you with their taste and remind you of a generous and warm summer. Such beautiful mushrooms will look great on a holiday table, and are also great for preparing various mushroom salads.

By the time the mushroom season arrives, the pantries of many housewives are probably already literally bursting with ingredients. But, looking at what wonderful gifts nature offers us, our hands are itching to roll up another jar or two of something like that. How about pickled chanterelles? The recipe is not hackneyed; the addition of onions gives the chanterelles a special taste, which when marinated turns out crispy and loses all its bitterness. To make everything clear, I made a step-by-step recipe with pictures. Although pickling, in my opinion, is one of the simplest methods of preservation, and there are more than enough recipes. I offer you my method, which I have been using for 3 mushroom seasons in a row. The ratio of salt, sugar and vinegar is perfect here. And most importantly, you can try chanterelles marinated according to this recipe, if desired, already 2 days after twisting.

Ingredients:

• chanterelles – 2-3 kg,
• water for marinade – 1 l,
• salt – 1.5-2 tbsp. l.,
• sugar – 2 tbsp. l.,
• cloves – 4-5 buds,
• peppercorns – 4-5 pcs.,
• bay leaf - 2-3 leaves,
• vegetable oil – 4-5 tbsp. l.,
• vinegar essence - 1.5 tbsp. l.,
• onion – 1 large head, more if possible
• garlic – 3-5 large cloves.

Method for preparing pickled chanterelles:

Chanterelles are the most unpretentious mushrooms I have ever dealt with. When fresh, they can be stored in the refrigerator for up to 3 days; I didn’t have to keep them there longer, so I can’t vouch for a longer period. They will not turn sour, will not lose their shape, and even more so they are not in danger of becoming wormy. Before cooking, simply remove all blades of grass and leaves, rinse thoroughly under running water and drain in a colander. At the discretion of the cook, mushrooms that are too large can be cut into pieces; I prefer to leave them whole.

Next, you need to boil the mushrooms. To do this, I put a pan of water on the stove (about 1.5 liters), throw in a pinch of salt and, as soon as the water boils, put the chanterelles in it. When cooking, the mushrooms release their juice and boil down, so it is enough that the water only slightly covers the mushrooms, and the excess can be drained.

I wait until the mushrooms boil and cook them for 15 minutes, removing the inevitably formed foam as necessary.

After the mushrooms have boiled for the allotted time, I put them in a colander and rinse them with cold water.

Now you can start preparing the marinade. I throw peppercorns, bay leaves, cloves, sugar and salt into an enamel pan. I add the onion, cut into quarters (you can just chop it into cubes), followed by the garlic, cut into slices. I pour boiling water over it all, add oil and vinegar and put the pan on the stove. The marinade should be strong and rich. If there is something missing for your taste, feel free to add it.

When the marinade boils, I put the mushrooms in it and let them simmer for another 10 minutes. After this, I remove the mushrooms from the stove and begin preparing the jars.

You can sterilize jars and lids in any way convenient for you. I am more accustomed to steam treatment. How I do it. I’m building a simple structure from a pan of water with a grate installed on it. I put twist-off lids into the water, and place clean jars on top of the grill, bottom up. I wait until the water in the pan boils and hold the jars over steam for 15-20 minutes. (depending on the size of the jars - the larger the volume, the longer it takes to sterilize the jars). It is more convenient to use jars up to a liter in volume for mushrooms, no more.

After sterilization, I fill the jars tightly with mushrooms, fill them with marinade and close the lids.

Ready! In order to make sure that the jars are closed securely, I turn them upside down, cover them, and after about 10-12 hours I put them in the refrigerator for storage, where they can stand for up to 6 months.

Many people love mushrooms. During Lent they will replace meat, and on holidays they will play the role of a cold appetizer. It is no coincidence that many housewives make pickled chanterelles for the winter, and each has its own signature recipe and its own secrets for preparing this traditional dish.

Secrets of pickling chanterelles

Pickled chanterelles will turn out tastier if you follow the advice of experienced chefs.

• Before preparing chanterelles for the winter, they must be thoroughly cleaned of leaves and blades of grass and other debris. To make this easier, mushrooms are soaked in acidified and salted water. Per liter of water you need to add 2 g of citric acid and 10 g of salt. After this soaking, the chanterelles will not only be easy to clean, but will also cook faster and be better stored in the winter.
• Some recipes recommend using only mushroom caps for pickling or pickling. In this case, you should not throw away the legs: they make delicious mushroom caviar.
• Before pickling chanterelles, they need to be boiled. Most often, recipes indicate a specific time - 20 minutes. In fact, it is better to focus on the behavior of the mushrooms themselves: when they settle to the bottom, you can turn off the fire.
• In order for the mushrooms to boil and marinate evenly, you need to strive to ensure that they are approximately the same in size. Large chanterelles should be cut in half, or even into four parts.
• In order for the pickled chanterelles to be crispy, they should not be allowed to cool in hot water. Immediately after they are cooked, they need to be rinsed with cold water.
• Only sterile jars are suitable for pickling chanterelles for the winter, otherwise the mushrooms will quickly spoil. If you plan to store them in the refrigerator, you can close the jars with nylon lids. For storage in the pantry or basement, the jars are sealed tightly. This can only be done using metal lids.

Before serving, it is not enough to simply remove the pickled chanterelles from the jar. They need to be poured with vegetable oil and, if necessary, sprinkled with onions, garlic, and herbs.

Pickled chanterelles for the winter: a classic recipe

• chanterelles – 2 kg;
• water – 1.5 l;
• rock salt – 50 g;
• granulated sugar – 100 g;
• table vinegar (9 percent) – 60 ml;
• allspice peas – 25 g;
• cloves – 10 g.

Cooking method:

• Soak the mushrooms in cool water for at least an hour.
• Peel, rinse, cut into equal pieces (no need to cut very small chanterelles).
• Cover with water and cook over medium heat until the mushrooms sink to the bottom of the pan.
• Pour the mushroom broth into another pan through a colander, rinse the chanterelles with cool water.
• Add salt and sugar, pepper and cloves to the broth where the chanterelles were cooked. Bring to a boil.
• Add mushrooms to the marinade and cook for 7 minutes.
• Pour in vinegar and cook for another 5 minutes.
• Place mushrooms in prepared sterilized jars.
• Pour the boiling marinade over the chanterelles until they are completely covered.
• Cover the jars with metal lids.

Video recipe for the occasion:

Once the jars have cooled, they can be stored in a cool room for up to a year. The mushrooms will be completely ready for consumption in a month.

Chanterelles marinated with butter and garlic

• chanterelles – 5 kg;
• water – 2 l;
• salt – 70 g;
• sugar – 40 g;
• cloves – 10 pcs.;
• black peppercorns – 10 pcs.;
• bay leaf – 5 pcs.;
• vegetable oil – 0.2 l;
• table vinegar (9 percent) – 100 ml;
• onions – 0.2 kg;
• garlic - 1 head.

Cooking method:

• Fill the prepared mushrooms with water so that its level is about 2 cm higher, cook for 15–20 minutes over medium heat, constantly skimming off any foam that forms. When all the chanterelles sink to the bottom, they need to be removed with a colander and washed.
• Measure the volume of remaining water (broth) and add the missing amount (2 liters required). Add cloves and pepper, add sugar and salt.
• Peel the onion and cut it the way you like: half rings or cubes.
• Peel the garlic and cut the cloves into thin slices.
• Place onion and garlic in marinade.
• Pour oil and vinegar into it. Boil the resulting mixture for 2–3 minutes.
• Dip the boiled mushrooms into the marinade and cook for another 10–12 minutes.
• Sterilize 0.5–1 liter jars each for 15–20 minutes.
• Boil the lids.
• Fill the jars with chanterelles, pour in the marinade, close the lids and let them cool, wrapping them in something warm.

You can taste chanterelles marinated according to this recipe in just two days. When serving, you don’t need to add anything else to them - it’s a ready-made appetizer. You can store it in a cool place for a whole year and eat it all winter.

Chanterelles marinated without vinegar

• chanterelles – 1 kg;
• water for marinade – 0.7 l;
• water for cooking mushrooms – 0.3 l;
• citric acid – 5 g;
• peppercorns – 5 pcs.;
• cloves – 3 pcs.;
• bay leaf – 2 pcs.;
• salt – 20 g;
• sugar – 40 g.

Cooking method:

• Pour washed, cleaned and cut into large pieces chanterelles with water and cook after boiling for 20 minutes.
• Rinse the mushrooms with cold water.
• Place spices, salt, sugar in another pan, pour in water and bring to a boil.
• Place the chanterelles in the boiling marinade and cook for 8 minutes.
• Add citric acid, cook for another 2 minutes.
• Place the mushrooms in sterilized jars and pour in the hot marinade.
• Roll up the lids, turn over, cover with a blanket. After a day, put it in the pantry.

You can store chanterelles pickled without vinegar until next fall in a room where the temperature does not rise above 18 degrees.

Chanterelles in spicy marinade

• chanterelles – 1.5 kg;
• cloves – 12 pcs.;
• bay leaf – 6 pcs.;
• thyme – 5–7 g;
• marjoram – 5–7 g;
• oregano – 10 g;
• parsley – 50 g;
• celery (greens) – 50 g;
• basil – 10 g;
• onions – 150 g;
• salt – 50 g;
• allspice peas – 20 g;
• water – 0.4 l;
• table vinegar (9 percent) – 50 ml.

Cooking method:

• Prepare the mushrooms by washing them well and cutting them into pieces. Boil and drain in a colander, rinse.
• Sterilize the jars.
• Wash the greens. Without cutting, distribute approximately equally among the jars.
• Prepare a marinade from salt, seasonings, vinegar and water.
• Place chanterelles in the marinade and cook for 12 minutes.
• Place the mushrooms in jars and fill them with marinade.
• Cover with plastic lids. When the jars have cooled, put them in the refrigerator.

Chanterelles marinated in this way are fragrant, but they can only be stored in the refrigerator and for no more than 4 months. The sample can be removed after 2 weeks.

There are other recipes for preparing chanterelles pickled for the winter, and each of them is good in its own way. Having mastered proven recipes, housewives can experiment, adding something of their own to them.

The end of summer - the beginning of autumn is the very time when you can actively go to the forest to pick mushrooms. One of the most favorite products of many foresters is chanterelles. These small mushrooms have a pleasant taste; they are actively used to make soup, as an addition to a side dish, and even to scrambled eggs. But you can continue to enjoy their amazing taste in the winter season if you know the recipe for pickled chanterelles.

The purpose of creating a preparation is to obtain a tasty and aromatic dish that will be stored throughout the year.

To achieve this result, you need to master several cooking rules:

• if you want the product to taste good, then you should use only the caps for its preparation, since the stems will impart a harsh taste;
• It is important to boil the mushrooms completely; they will be ready when they settle to the bottom of the pan;
• if it is necessary for the chanterelles to have a crispy taste, then immediately after cooking they need to be dipped in cold water for a few seconds;
• If you want to increase the shelf life of the product, you should first sterilize the jars.

It is important that the preparation should not only have a pleasant taste, but also a beautiful appearance. Therefore, it is recommended that all chanterelle caps be the same size; to do this, it is necessary to cut large products into several equal parts.

How to select and prepare mushrooms

Only hard mushrooms with a firm structure are suitable for pickling. Loose fertile bodies are not suitable for this purpose. Before marinating, you need to separate the cap from the stem of each chanterelle and rinse it thoroughly, removing all contaminants.

If you need to remove the bitterness, then you need to soak the mushrooms in cold water for 20-25 minutes, after which they will be ready to create the workpiece.

How to pickle chanterelles at home

Chanterelles are a favorite food of many people and are often subjected to various experiments. Housewives have discovered many ways to prepare these mushrooms for the winter.

Classic step-by-step recipe for the winter

The simplest recipe is the classic one, it requires minimal cost and time to prepare. To create a blank you will need:

• fill the pan with 2.5 liters of water, lightly salt it;
• add 3 kilograms of chanterelles to the cold one and boil them for 20-25 minutes until they settle to the bottom;
• after boiling, you need to dip the mushrooms in cold water so that they become crispy;
• Next, they need to be transferred to a colander, and while the water is draining from the mushrooms, you can start preparing the marinade;
• you need to fill the pan with 1 liter of water;

• Add 1.5 tablespoons of salt, 2 tablespoons of sugar, 4 buds of cloves, 4 peppercorns to the liquid;
• the pan must be placed on the stove and turned on high heat, then transfer the chanterelles to the future marinade;
• After 15 minutes, add 2 bay leaves, 4 tablespoons of vegetable oil, 1.5 tablespoons of vinegar to the pan.

First, place the mushrooms on the bottom of the jar, then pour the resulting marinade over them. Lastly, you need to add 1 large head of chopped onion and 4 cloves of garlic to the preparation. Mushrooms are stored in jars with a lid.

Cold way

The cold method is the simplest. To prepare pickled chanterelles using this method, you will need all the same ingredients as to create the preparation according to the classic recipe. But the main difference is that the mushrooms and marinade are prepared separately. First, you need to transfer the boiled chanterelles into a jar, and then pour them with the prepared marinade.

With butter and garlic

Garlic is a useful product used to create many preparations. Firstly, it gives the dish a special piquancy. Secondly, in the winter season it has an additional beneficial effect - it protects the body from the development of infection. You can prepare the preparation in the same way as according to the classic recipe, but 15 minutes before the end of cooking the marinade, you need to add 1 chopped medium-sized head of garlic and 200 ml of vegetable oil to it.

Without vinegar

Vinegar is one of the most harmful components; this product should not be consumed by people who have any disorders of the digestive tract. Therefore, many housewives who care about their health have an obvious question about whether it is possible to prepare the product without adding vinegar. Of course, yes, if you replace it with a product of similar properties - citric acid in the amount of 1 teaspoon per kilogram of the main component.

In a spicy marinade

One of the most delicious and rich preparations is chanterelles in a spicy marinade. To create it you will need:

• pour water into a saucepan and boil it;
• add to the hot liquid 50 grams of salt, 5 grams of marjoram, 5 grams of thyme, 10 grams of oregano, 10 grams of basil and 50 milliliters of table vinegar;
• the liquid needs to be boiled again;
• then you need to cover the pan with a lid for 10-15 minutes.

The marinade needs to be poured into a jar with boiled chanterelles. Additionally, you can add chopped parsley, dill, dried basil and ground black pepper to the preparation. As when creating any other product, containers for storing products need to be rolled up with lids.

With onion

If you want to make the product juicy, then you need to add onions to it. To do this, you will need to cut 1-1.5 large onions into rings for each kilogram of mushrooms. It is recommended to place the vegetable on the bottom of the jars, then transfer the mushrooms, add the marinade and close the container with a lid. Additionally, you can add fresh carrots cut into strips along with the onions to create a real vitamin “bomb”. This will also require 1 large vegetable for every kilogram of mushrooms.

With lemon

If there is no vinegar and citric acid, then you can use fresh lemon to create the preparation. To do this, you need to squeeze the juice from the fruit with your hands or using a juicer. Next, you need to add it to the marinade along with the rest of the ingredients.

If you want to enhance the taste of the product, you can additionally put one quarter of a thin lemon ring into the jar along with the mushrooms. The preparation will be additionally equipped with vitamin C, which is necessary during the cold season to strengthen the immune system.

Cinnamon

Surprisingly, many products are combined with chanterelles, including cinnamon. This spice makes them the most rich and aromatic. You need to create the preparation in the classic way, but you need to add half a teaspoon of cinnamon to the marinade for every 1 kilogram of chanterelles.

With wine vinegar

Many housewives use various methods to create a product with a unique taste. Many of them add wine vinegar to the finished marinade instead of regular vinegar or lemon juice. For one liter jar, 100 milliliters of this product is enough.

In Korean

• fry 2 heads of chopped onion and 500 grams of the main component on it;
• in a separate bowl you need to create a spicy sauce by combining 4 tablespoons of soy sauce, 1 tablespoon of vinegar and 1 teaspoon of brown sugar;
• All contents must be thoroughly mixed and added to the pan.

Korean-style pickled chanterelles can be eaten immediately after cooking or placed in sterile jars and left until winter.

With dill

Greens add an unsurpassed aroma to any dish. To prepare a flavorful dish, it is recommended to add 100 grams of fresh or dry dill to the jar with the preparation at the final stage of cooking.

With mustard seeds

If you want to additionally create a sharp, piquant taste, you can add mustard seeds to the marinade or place mustard seeds on the bottom of the jar. The quantity of this product is selected based on taste preferences.

Fried chanterelles with carrots

The most rich and nutritious product is fried chanterelles with carrots. To prepare it, you need to perform several basic steps:

• heat 50 milliliters of vegetable oil in a frying pan;
• fry 500 grams of grated carrots, 300 grams of chopped onion until golden brown;
• add 1 kilogram of mushrooms and continue frying until they soften;
• add 2 tablespoons of salt, 1.5 tablespoons of sugar and 3 tablespoons of vinegar to the finished product.

Then you need to transfer all the components into jars and roll them with a lid.

Storage rules